I have a question I have smoked brisket before but I can never get it to where it falls apart mine is always chewy. I am going to try smoking some meat this weekend and I need some advise. I want to do brisket again and I am also doing baby back ribs. On the brisket I would like to do a 10-12LB brisket I have a basic rub but I dont know how long and what temp to cook it at and how do you regulate the temp properly. I also need to know what kind of wood is the best hickory or cherry. If anyone out here can help that would be great :) thank you Angie.
Not a whole lot of time between now and the weekend, but the five day ecourse is great and a definite recommend. Brisket is generally smoked at around 25 degrees, for approx. 1.5 hrs per #, to an internal temp of 185. Mopping can help with juiciness. You can also take it out at about 180 IT and foil it, then plunk her in a cooler with some towels to rest for awhile. This will help with tenderness too. Or if you want pulled brisket, you want to get the internal temp to 200-205. Check out the all night brisket smoke on smoking-meat.com. that's how I learned. Hope that helps.